Eating Brussels Sprouts is a bit like Twittering to me. When I was a kid I used to avoid sprouts like the plague. But after trying them as an adult I have developed a fondness for them.
After avoiding Twitter for a very long time, I have been Twittering for about a week now and I am liking what I see. I wanted to know what the educational value would be. Keeping in touch with friends on a minute-by-minute is not high on my list of priorities. My cell phone mostly stays turned off on the kitchen counter. So what have I learned:
- it’s easy to build up a network of people to follow. Look on blogs, check to see the people others in your network are following.
- Twitter provides a sense of community. Being a librarian can be a lonely job in that there is only one of you in your school in most cases. In the past week I have felt a sense of connection, learned of some cool new sites and ideas, responded to other people’s requests for information.
It’s fall-off-a-log easy to learn the features of Twitter. Here’s a useful blog post for taking Twitter a step further and using it as a reminder service or conducting a poll.
And in the spirit of the day, Canadian Thanksgiving, here’s the only Brussels sprout recipe my family will eat. And I give thanks to my friend Sandy for passing it along to me.
Divine Sprouts 1 lb. sprouts ¼ cup olive oil 4 thin slices of prosciutto, chopped ½ cup pine nuts salt & pepper to taste
Cut the sprouts in half and remove the core. Slice thinly. Heat oil and add the chopped prosciutto sautéing until crisp. Add the sprouts and pine nuts and cook, stirring, for 3 min. Cover and cook a further 2 min. or until sprouts are tender.
And if you don't tell them, they'll never know they're eating sprouts!
Photo Credit: http://www.flickr.com/photos/baha1210/60022315/ by x-eyedblonde. http://www.flickr.com/photos/baha1210/